Job Description:

• Assist Sous Chef in daily operation
• Training new staff on board
• Maintain station cleanliness
• Ensure food is prepare according to company's standard
• Receive daily stocks and update Sous Chef for any stock discrepancies

Requirements:

• Candidates must possess at least a Primary/Secondary School/”O” Level, Professional Certificate/NITEC, Diploma, Advanced/Higher/Graduate Diploma in any fields
• At least 1 year(s) of working experience in related field
• Candidate with F&B related experience will be an advantage
• Possess excellent analytical, organizational and communication skills
• Possess servant leadership and problem solving skills
• Enthusiasm, resilience and a strong team player
• Pleasant personality
• Good communication and interpersonal skills

Staff Welfare & Benefits

• 5 day work week
• Daily & Monthly Sales Incentive. Salary indicated on hiring platform includes total sales incentive.
• 50% staff discount for dining in the restaurant (after the probationary period)
• Medical Benefits
• Staff Meals on duty
• Transport provided for closing shifts
• Annual, Sick & Hospitalisation Leave
• Off in lieu for working on a Public Holiday
• Long Service Rewards
• Referral Incentive Program
• Fast Career Growth Opportunities
• Fun and exciting working environment (We believe in productivity at work comes from making our working environment a fun one!)

Available Work Locations (All locations near MRT Station)

• One Fullerton (Raffles Place MRT)
• Orchard Rendezvous Hotel (Orchard MRT)
• Riverside Point (Clarke Quay MRT)
• Woodleigh Mall (Woodleigh MRT)
• Seletar Aerospace (28 mins away from The Seletar Mall)
• Parklane Green (East Coast Park)

Duties and Responsibilities

1.Responsible for day-to-day kitchen operation to ensure consistency in food quality and freshness

in accordance with the restaurant’s standard operating procedures and food safety and hygiene standards.

2.Prepare, cook and serve a variety of items in accordance with menus.

3.Ensure generalkitchen cleanliness, tidiness and safety, and hygiene in food preparation and storage in accordance with NEA guidelines

4.Ensure proper use and maintenance of kitchen equipment

5.Assisting in inventories, stock ordering management.

Requirements

1.At least 5 Years of working experience in the related field is required for this position.

2.Good culinary skills, Required Skill: Chinese Cuisine Culinary

3.Able to work under pressurein a fast paced, dynamic and challenging work environment

4.Able to work split shift, weekends and public holidays

Executive Chinese Chefs supervise the kitchens operation, control food cost, quality and portion control of food. They oversee purchase of dried goods and fresh products. They have to be innovative and creative on daily special menus and maintain good relationship with customers.

Participates in the preparation of food items according to guest orders of consistent quality following recipe cards, production, portion, and presentation standards

Be responsible for and accountable for the overall food cost kitchen supplies, kitchen energy costs and kitchen utensils

Perform any other reasonable duties as required by the department head from time to time

Prepares and properly garnishes food orders as they are received in accordance with recipes and proper plate presentation

Always adheres to Lapita Autograph Collection standards of preparation, recipes and presentation

Maintain buffet and assist guests with serving

Accepts and prepares special orders

Ensures seasoning, portions and appearance of food

Proactively carries out work to facilitate chefs arriving for the other shift’s

• Ensures that food is delivered on time
• Follows proper safety, hygiene and sanitation practices
• Ensures readiness at all times
• Accepts and prepares special orders, and ensures proper posting to guest folio
• Stores unused food properly and informs CDC of larger quantities of stored food
• Prepares all BBQ items for daily operation
• Is responsible for the production, preparation and presentation of all food items, in his section to ensure highest possible quality at all times
• Candidates must have a firm knowledge of the Chinese Cuisine
• Positive attitude and passion for Chinese cuisine
• Planning and determining all food production

Traditional Chinese food has to always be fresh. Most dishes are filled with huge quantities of vegetables, grass-fed meats, seafood and herbs and spices. Every ingredient is handpicked for medicinal purposes. The Chinese people rarely eat canned/frozen food.

Oversee the Kaseiki counter

Sashimi and Sushi expert

Manage Kitchen staff

Control Kitchen cost and achieve P&L

Manage safety and hygiene

Manpower planning and scheduling

Able to speak fluent Japanese with customer

This person must have strong Japanese fine dining cuisine experience and omakase experience

Job Description & Requirements

1. Kitchen Operations:Assist the Head Chef in overseeing daily kitchen operations to ensure efficiency and quality.
   Ensure that all dishes are prepared according to recipes and presentation standards.
   Supervise and coordinate activities of kitchen staff, including line cooks, prep cooks, and kitchen assistants.
   Manage kitchen workflow and ensure timely preparation and delivery of meals.
2. Menu Planning and Development:Collaborate with the Head Chef in developing and updating menus.
   Contribute ideas for new dishes and specials, considering customer preferences and seasonal ingredients.
   Participate in tastings and presentations of new dishes.
3. Inventory and Cost Control:Monitor inventory levels and order supplies to ensure adequate stock without overstocking.
   Conduct regular inventory checks and audits.
   Ensure cost-effective use of ingredients and minimize waste.
   Assist in managing food costs and staying within budget.
4. Quality Control:Maintain high standards of food quality, taste, and presentation.
   Conduct regular tastings to ensure consistency in flavor and quality.
   Address any issues with food quality promptly and effectively.
   Implement and enforce kitchen policies, procedures, and standards.
5. Staff Management and Training:Train, mentor, and supervise kitchen staff.
   Conduct performance evaluations and provide feedback to staff.
   Develop and implement training programs to enhance culinary skills and knowledge.
   Foster a positive and collaborative work environment.
6. Health and Safety Compliance:Ensure compliance with all health, safety, and hygiene regulations.
   Implement and follow food safety standards and procedures.
   Conduct regular inspections of kitchen and equipment to ensure cleanliness and functionality.
   Handle any food safety issues or incidents promptly and effectively.
7. Customer Satisfaction:Ensure that all dishes meet customer expectations in terms of quality, taste, and presentation.
   Handle customer feedback and complaints related to food quality and service.
   Assist in creating a positive dining experience for customers.
8. Collaboration and Communication:Work closely with the Head Chef and other kitchen staff to ensure smooth and efficient service.
   Communicate effectively with front-of-house staff to coordinate service and address any issues.
   Participate in team meetings and contribute to the overall success of the restaurant.

Qualifications:

• Proven experience as an Assistant Head Chef or in a similar role.
• Strong culinary skills and creativity.
• Ability to work in a fast-paced environment and handle multiple tasks simultaneously.
• Knowledge of food safety and sanitation regulations.
• Strong leadership, communication, and interpersonal skills.

Compensation:

• Competitive salary based on experience and qualifications.
• Performance-based bonuses and incentives.
• Benefits package including health insurance, retirement plans, and other perks.

• Lead, mentor, and manage culinary team.
• Develop and plan menus and daily specials.
• Create prep lists for the kitchen crew.
• Manage food costing and inventory.
• Maintain standards for food storage, rotation, quality, and appearance.
• Ensure compliance with applicable health codes and regulations.
• Establish maintenance and cleaning schedules for equipment, storage, and work areas.
• Familiar with Chinese Cuisine, Sichuan Dishes, Dongbei Cuisine
• Familiar with Chinese Spices
• Work with front house staff to facilitate smoother working process

Vietnamese Restaurant looking for experienced Chef.

Responsibilities

• Assisting Head Chef with daily preparation and cooking of food
• Study each recipe and preparation of all necessary ingredients
• Cook food in a timely manner
• Inform service staff about daily specials
• Ensure plate presentation is up to restaurants standards
• Ability to slightly modify recipes to meet customers’ needs and requests
• Monitor food stock and and inform purchaser to place orders
• Check freshness of food and discard out-of-date items
• Experiment with recipes and suggest new ingredients
• Ensure compliance with all health and safety regulations within the kitchen area

Requirements

• Proven work experience as a Chef or Cook
• Knowledge and strong understanding of Vietnamese Food and ingredients
• Hands-on experience with various kitchen equipment (e.g. grillers, deep fryers)
• Able to work in fast paced environment
• Excellent communcation skills
• Ability to remain calm and multi-task
• Excellent time management abilities
• Familiarity with SFA sanitation regulations
• SFA Basic Food Hygiene Course (BFHC) certified
• Able to start immediately

Salary will commensurate with experience.

Benefits include

- Annual Leave

- Meals Provided

- Annual Bonus

Interested applicants please email resume to [email protected]

• Preparation

- Oversee central kitchen bakery team

- Producation planning and employee scheduling.

- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule

• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting

• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure

• Baking - Understanding and following the baking procedure and process

• Filing - Can weight correctly and understand the expiration date of each filling

• Sanitation – Understand and follow the correct cleaning procedures

• Other duties – Any ad-hoc duties as required by the manager such as housekeeping

Requirements:

• Minimum 5 years experience of bakery culinary

• Rotating shift (44 hrs 6 days - Day and night shift )

PERMANENT JOBS!

CHEF

SINGAPOREANS/ PRs ONLY

(Salary – $3,200.00 - $4,200.00)

LOCATION

West/Central/East

JOB DESCRIPTION

Join the talented kitchen team and play a pivotal role in creating exceptional culinary experiences. As a member of the kitchen staff, you’ll have the opportunity to showcase your culinary skills, experiment with exciting recipes, and contribute to an environment where creativity and quality come together.

Key Responsibilities:

Masterful Food Preparation: Prepare fresh, high-quality ingredients with precision, ensuring every dish meets our exceptional standards.

Culinary Creativity: Work with the head chef to develop and perfect new menu items, bringing your unique ideas to life in the kitchen.

Efficient Cooking: Cook and plate dishes with consistency and flair, ensuring every guest receives a memorable dining experience.

Kitchen Operations Management: Help maintain an organized, clean, and efficient kitchen environment, contributing to smooth operations and food safety.

Team Collaboration: Work closely with fellow chefs and kitchen staff to deliver a seamless dining experience while honing your skills and learning from the best.

JOB REQUIREMENTS

· Experience in [specific cuisine, if applicable] is preferred.

· Year of Experience: At least 2 years of relevant experience in F&B field

· Required Knowledge/Skill: Culinary skills, communication and interpersonal skills

· Team player with good interpersonal and communication skills

· Possess Food Safety Level 1 certificate

Interested applicants, please email detailed to

SERVICE CONNECTIONS HR CONSULTANCY PTE LTD

Email resume to

[email protected]

OR

[email protected]

Call for more details please call at 6333 0052

Mondays to Fridays

9.00am - 5.00pm

111 North Bridge Road #07-30 Peninsula Plaza Singapore 179098
www.serviceconnections.com.sg

License no: 09C4937 / R11022931

Roles & Responsibilities

• Able to prepare chinese dishes, chinese northen foods
• Cook food in a timely manner
• Delegate tasks to kitchen staff
• Provide assist as needed
• Slightly modify recipes to meet customers’ needs and requests (e.g. reduce salt, remove dairy)
• Monitor food stock and place orders
• Check freshness of food and discard out-of-date items
• Able to work on weekend and PH

• Preparation- Oversee central kitchen bakery team- Producation planning and employee scheduling.- Advance preparation, weighing is done accurately, check extensibility and following the daily mixing schedule• Dividing - Understanding the characteristics of each dough and able to perform troubleshooting• Shaping - Understanding the amount of portion filling, roll up without damaging the dough, shape properly and according to the procedure• Baking - Understanding and following the baking procedure and process• Filing - Can weight correctly and understand the expiration date of each filling• Sanitation – Understand and follow the correct cleaning procedures• Other duties – Any ad-hoc duties as required by the manager such as housekeepingRequirements:• Minimum 3 years experience of bakery culinary• Rotating shift (44 hrs 6 days - Day and night shift )

Responsibilities:

· Ensuring that all food is of excellent quality and served in a timely manner.

· Training staff to prepare and cook all the menu items.

· Taking stock of ingredients and equipment, and placing orders to replenish stock.

· Overseeing all kitchen operations.

· Enforcing safety and sanitation standards in the kitchen.

· Keeping up to date with industry trends.

· Receiving feedback and making improvements where necessary.

Requirements:

· Past experience as a working chef.

· Advanced knowledge of the culinary arts.

· Perfectionism in sanitation and quality control.

· Expert multitasking ability.

· Great leadership and interpersonal skills.

· Ability to run stocktaking and place orders for resupply

· Exemplary work ethic in a high-pressure environment.

· Passion and pride for delighting people with food.

· Able to work on weekend and public holiday

• Direct, prepare or supervise cooking and other food preparation activities on a daily basis
• Monitor and oversee sanitation practices to ensure that regulations and standards of cleanliness are always being strictly adhered to by employees. Make corrections or terminate employees as needed when standards are not being followed
• Coordinate all food purchasing, budgeting and planning operations with other staff members
• Analyze recipes and make menu changes when necessary to keep customers happy and to minimize overhead costs when possible
• Meet with customers as needed to arrange menu items and negotiate prices for catering weddings, banquets and other special occasions
• Inspect cooking equipment, supplies, work areas and ingredients to ensure constant conformance to regulatory standards
• Determine when additional help is needed to maintain satisfactory service, then recruit, interview and hire staff when needed, including kitchen workers and cooks
• Establish production and staff schedules to ensure that there is sufficient help at all times to ensure timely delivery of food services

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Must work on weekend and public holiday.

Responsibilities:

• Preparing and assembling ingredients for menu items.
• Preparing high-quality meals and food items according to company recipes.
• Storing excess food at the correct temperature in order to avoid spoilage.
• Ensuring that food portions and food presentation meet company standards.
• Monitoring supplies and re-ordering stock as needed.
• Ensuring that cooking utensils are clean before each use.
• Cleaning and sterilizing food preparation areas.
• Efficiently resolving problems with customers’ orders.
• Ensuring that food health and safety regulations are followed.

Requirements:

• Sound knowledge of cooking methods and techniques.
• Proven experience working as a Chef.
• The ability to work in a team.
• The ability to stand for extended periods of time.
• Effective communication skills.
• Must work on weekend and public holiday.

Responsibilities:

• Responsible for food preparation and cooking to standard operating procedures;
• Ensure smooth operations and allocation of duties within the kitchen;
• Ensure that all orders are fulfilled in a timely manner and to expected standards;
• Attend to kitchen-related duties stock- checking and inventory and ordering;
• Practice and ensure good hygiene and housekeeping standards within the kitchen;
• Ensure food is stored, prepare and presented in a safe and hygiene manner;
• Uphold high standards of food quality to ensure customer satisfaction.

Requirements：

• Profound knowledge of different kinds of beverages
• Ability to manage numerous tasks, assign responsibilities and display high patience
• Able to work night shift
• Able to work longer hours with prolonged period of standing.

About the Restaurant

A new and upcoming fine dining Chinese restaurant concept helmed by award-winning Chef. Crafting unique flavours elevated with quality handpicked ingredients to reinvent classic dishes with a twist, we aim to provide a one-of-a-kind dining experience for our guests through high-end hospitality standards and a feast for the senses. Perfect for intimate gatherings, business meetings or events, the restaurant encompasses a mix of seating options suitable for every occasion.

This position will report to the Restaurant Executive Chef

The working location is within walking distance from Bras Basah MRT station and City Hall MRT station.

Job Responsibilities:

• Assist with menu planning, inventory, supply management, and maintaining portion sizes
• Minimize waste and maximize thorough usage of food through proper and well-organized storage
• Maintain excellent standards of food quality and production, ensuring consistency in all dishes
• Ensure adherence to standards and procedures
• Maintain the highest standards of kitchen and food hygiene at all times
• Ensure safe and proper use of equipment at all times and to give guidance to other team members
• To oversee the Chef De Partie and/or Commis Cook in their role
• Perform any other duties as assigned

Job Requirements:

• Preferable Degree or Skills Certificate in Culinary Arts/ Restaurant Management and Operations
• 3 to 5 years of relevant experience preferably in Modern Chinese cuisine
• Prior experience working in a pre-opening team would be advantageous
• Work independently and good team player
• Possess effective communication and interpersonal skills
• Possess a strong understanding and execution of Hazard Analysis Critical Control Points (HACCP)
• Comfortable with flexible work hours including shifts, split shifts, weekends, and public holidays

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Roles & Responsibilities

Duties

1) Washing and Cutting of vegetables

2) Cutting and marination of meat

3) Cooking of food (stir fry, deep fry, steaming)

3) Maintenance of all kitchen equipment

4) Maintain kitchen hygiene & cleanliness

5) Manage kitchen staff

6) Daily stock take and ordering

7) Checking of invoices and goods upon arrival

Liberte HR is partnered with an international 5-star hotel located in the heart of Orchard Road.

They are looking to hire a Sous Chef for their Signature Italian Restaurant.

Responsibilities:

• Supervise and coordinate the daily operations of the kitchen to ensure efficient, economical, and hygienic food preparation as per standard recipes and procedures.
• Lead and assist in planning, preparing, and implementing high-quality food and beverage products and presentations in all areas, including restaurants and banquets.
• Oversee and manage the Chef de Partie and kitchen team to maintain consistent food quality, proper portion control, and adherence to established plating and presentation standards.
• Maintain cleanliness, hygiene, and safety standards in accordance with established protocols, including HACCP guidelines.
• Monitor food preparation and cooking processes to ensure compliance with food safety standards and optimal utilization of ingredients.
• Participate in menu creation, costing, and seasonal updates in collaboration with the Executive Chef.
• Train, mentor, and develop team members, ensuring they have the skills and knowledge required to perform their roles effectively.
• Collaborate with the Stewarding department to ensure high levels of cleanliness and minimal loss or breakage of kitchen equipment and tools.
• Coordinate with other departments to support off-site events and ensure seamless food operations for special occasions.
• Oversee inventory management, including stock control, receiving, and storage of food supplies to maintain adequate par levels.
• Prepare and monitor food orders, ensuring proper planning and readiness for service based on the hotel’s occupancy, events, and forecasts.
• Respond effectively and professionally to guest requests and feedback, maintaining a high standard of service and satisfaction.
• Adapt to changes and continuously seek opportunities for improvement in kitchen operations.
• Uphold a professional and positive attitude towards team members, supervisors, and guests at all times.
• Enforce adherence to hotel policies and procedures by all team members to maintain smooth operations.
• Support the Executive Chef in maintaining overall operational efficiency and achieving departmental goals.
• Carry out any other reasonable duties as assigned by management.

Requirements:

• Graduate of a culinary school or equivalent qualification in Culinary Arts.
• At least 5 years of working experience in a 5-star hotel or fine-dining restaurant, with a minimum of 2 years in a supervisory or Sous Chef role.
• Possess a valid Food Hygiene certificate.
• Expertise in a variety of food preparation techniques, including seafood and meat processing, as well as steaming, baking, grilling, and braising.
• Knowledgeable about food handling, storage, and receiving standards, particularly for large-scale kitchen operations.
• Strong leadership, organizational, and training skills, with the ability to inspire and motivate a team.
• Able to work under pressure, prioritize tasks effectively, and solve problems in a calm and efficient manner.
• Familiarity with HACCP principles and adherence to food safety and hygiene standards.
• Experience in menu development, food costing, and inventory management.
• Ability to work collaboratively in a fast-paced, moist, hot, and sometimes loud environment.
• Strong communication skills in verbal and written English; additional languages are a plus.
• Previous experience in an international hotel chain is highly preferred.